BakeryThe most essential equipment in any bakery is the oven. Continuous Teflon ovens for cakes, cookies, pizzas and pirogues.
Solid conveyors for continuous baking of semi-viscous bakery products. The non-stick technology is ideal for sponge cakes, cookies, bars and confectioneries.
- Individual heating zones
- Heated baking surface
- Vacuum technology
- Limit the thickness
- Heated drop-zone for viscous batters